Fudge-Filled Vanilla Bundt Cake
1 c. butter, room temperature
1 c. granulated sugar
1 T. vanilla
2 t. baking powder
½ t. salt
½ c. milk
1½ c. flour
5 oz. cream cheese, room temperature
6 oz. semi- sweet chocolate chips, melted
1 c. powdered sugar
1- 2 T. milk
Mini chocolate chips to garnish
Preheat oven to 325°. Heavily grease a Bundt pan with butter or shortening and dust with flour, set aside.
In bowl, beat the butter and the sugar together for about 2 minutes on medium speed until fluffy, scraping the sides of the bowl as needed. Add eggs and vanilla and continue mixing until smooth and combined. Add baking powder and salt and mix to combine.
On low, add flour and milk in alternating amounts, beginning and ending with the flour. Mix until smooth. Transfer batter into a medium sized bowl, because you will need a clean mixing bowl for the next step.
In the clean bowl of your mixer beat the cream cheese until smooth. Next mix the melted chocolate into the cream cheese until it's smooth. Beat in the egg into the mixture until creamy.
To assemble the cake spread half of the cake batter into the bottom of the prepared Bundt pan. Next spoon the chocolate filling into the center of the batter, keeping the chocolate in the center of the batter so it doesn't touch the edges. Finally spread the remainder of the batter on top of the chocolate, covering completely. Bake for 50- 55 minutes or until the cake is set.
Allow the cake to cool in the pan for 10 minutes and then invert pan onto a serving platter or cake stand.
Whisk together the glaze ingredients and drizzle this onto the warm cake. Sprinkle with mini chocolate chips, if desired.
Serve warm or at room temperature.